Red Velvet Cake

Preheat oven to 170˚C. Line 3 round cake pans (20 or 22 cm) with grease proof paper.

Place all cake ingredients in a mixing bowl. Mix at medium speed for 3 minutes, scraping bowl occasionally.

Divide the batter into 3 cake pans and bake at 170˚C for 25-30 minutes.

Cool the cake for 10 minutes and remove the cake from pans, set aside until the cake completely cool.

Beat the cream cheese, whipping cream and icing sugar at high speed until stiff peak form.

Apply one third of the cream cheese on the first and second layer of cake, sandwich them all together and then spread the remainder of the cream cheese over the top and sides of the cake.

Place the cream cheese in the piping bag. Pipe cream cheese on top of the cake and decorate with remained cake crumbs if desired.